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Jun 28, 2024
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NUTR 326 - Principles of Food Science (3 units)
Concentration on the selection of foods and the chemical and physical properties of food that affect their preparation and acceptability.
Prerequisite(s): CHEM 121A; CHEM 121L; CHEM 220A or CHEM 241 or CHEM 341.
Units of Lecture: 3
Offered: Every Fall
Student Learning Outcomes:
Upon completion of this course:
1. Students will be able to apply scientific principles to the study of food.? How understanding basic scientific principles explains how and why we process, prepare, and store foods for human consumption.
2. Students will be able to describe functional properties of food ingredients and how they impact foods.
3. Students will be able to predict how modification of ingredients, storage, processing, preparation, physical properties impact food and food products.
4. Students will be able to explain how the food industry and regulatory agencies deal with potential health hazards associated with toxic chemicals and disease-causing organisms that can be found in foods.
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